for the salad
8 slices of black pudding
Fresh mixed salad leaves
for the dressing
extra virgin olive oil
cider wine vinegar
This salad can be made as a starter or as a main course. One large scallop and one large piece Jack & Eddie's black pudding per person is sufficient for a starter. We use double those ingredients for a main course and serve with freshly made brown bread. The contrast of flavours and textures of the black pudding and scallops really work together.
Wash some fresh salad leaves and set aside in a large bowl.
Put 2 tablespoons of the cider vinegar into a clean empty jam jar. Add a half teaspoon of rock salt and a few twists from the black pepper mill to the vinegar. Put on the lid and shake. Then add 6 tablespoons of extra virgin olive oil and shake again. Then set aside.
In a large pan cook the black pudding on a medium to high heat until slightly crisp on both sides and set aside. Then add the scallops to the same pan and sear for one minute on each side.
Add enough of the salad dressing to the salad leaves to lightly coat them. Put a handful of the salad on each dish and top with two pieces of pudding and two scallops. Serve immediately.